Atkins Recipes Cheap

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Nitrate Free sausage

CarbsPerServing: 5g carbs total Ingredients:

2 pounds ground meat

2 teaspoons powdered mustard 1/4 cup parsley — finely minced

1/2 teaspoon salt — or more to taste

1/2 teaspoon ground black pepper1/4 teaspoon ground nutmeg 1/4 teaspoon ground sage

2 tablespoons cream

Effort: Easy

2 each eggs

How to Prepare:

Mix all ingredients well and refrigerate overnight to blend flavors. Divide into 12 balls and pat into patties. Fry 4 minutes on all sides or until cooked through.

Strawberry Yogurt

CarbsPerServing: 12

Effort: Easy


1 cup pot cheese

2 tbs. heavy cream3 tbs. splenda(vary amt. to taste) 3 strawberries(fresh or frozen)

How to Prepare:

Combine all ingriedients in blender and blend until smooth.

Sweet Orange Dressing/Marinade

CarbsPerServing: 11g total

Effort: Easy


½ cup oil – grapeseed or olive or vegetable

3 packets sweetener

2 tablespoons grated orange rind

4 tablespoons wine vinegar1 teaspoon orange extract 2 tablespoons chopped parsley 1 tablespoon red bell pepper – diced very fine

1 tablespoon green bell pepper – diced very fine

How to Prepare:

Put the vinegar, sweetener,extract, and 1T orange rind into a blender and blend. Slowly blend within the oil. Stir within the remaining ingredients. Refrigerate, tightly covered. this is often an honest marinade for chicken, fish or meat and makes and excellent dressing for spinach salad.

Cool Cookies

Serves: 10,10,8

CarbsPerServing: 13g carbs total

Effort: Easy


2 cups heavy whipping cream1 serving sugar free pudding

How to Prepare:

Whip light whipping cream until thick consistancy (sorta like cool whip) blend within the pudding mix drop on cooking utensil by teaspoon, put in freezer until frozen, then store during a freezer bag

Makes about 50 “cookies” NOTES: Carbs for pudding not included in above total thanks to unknown quantity -adjust accordingly

Chocolate Praline Bar

Serves: 8

CarbsPerServing: 6g carbs total

Effort: Easy


1 ounce unsweetened bitter chocolate — or semisweet

2 ounces Unsalted Butter

4 tablespoons Peanut Butter

1 tablespoon cream — to taste, optional

Splenda to taste (optional if using semisweetened)

4 ounces nuts — ground or finely chopped in grinder

How to Prepare:

Melt chocolate in Microwave and stir, add butter and PB, melt ans stir to mix . Heat only util just melted. Add cream and Splenda if using. Grind nuts and stir in.

Spread into large thin slab on baking paper on a tray and freeze for a few of hours. dig small squares and store in bag or box.. i buy a minimum of 40 squares but 0.5g each ! they’re very rich so I just find 1 or 2 an evening are enough to satisfy my sweet craving. I eat them straight from the freezer, they keep their Îcrispâ that way.

Notes for UK dieters (Sainsbury’s Luxury Continental Belgian Dark has 24g for whole 100g bar).

Waitroseâs only has 32g so itâs great and that i find I don’t need the Splenda with it. Lindt 85% Excellence is additionally good

NOTES: Counts for Splenda not included in totals.

Italian Omelette

Serves: varies,8,5

CarbsPerServing: varies

Effort: Average

Ingredients: eggs

mild or hot Italian sausage (watch the carbs) butter

mozzerella cheese peppers of choice (red, yellow, green) parmesan cheese

How to Prepare:

Brown sausage until not pink inside. Drain on paper towels. Crumble up or dig slices. Cook peppers in same pan until tender. Set aside. Beat eggs up. Add butter to hot pan. Pour eggs in. Cook one side until you’ll flip the omelette over. Immediately add sausage, peppers & cheese to at least one side of omelette. Flip other side over top of these ingredients. Take pan heat, put lid on pan to let cheese melt. placed on plate. Sprinkle lightly with parmesan cheese. Enjoy!

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